Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped pickled jalapenos
- 1/4 cup chopped black olives
- 1/4 cup sour cream
- 1/4 cup salsa
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For Pico de Gallo:
- 2 medium tomatoes, chopped
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowl
- Cutting board
- Sharp knife
Step-by-step instructions:
For Pico de Gallo:
1. In a mixing bowl, combine chopped tomatoes, white onion, cilantro, jalapeno pepper, lime juice, salt, and pepper.
2. Mix well and set aside.
For Elephant Ear Quesadillas:
1. Heat a large skillet over medium-high heat.
2. Add 1 tablespoon of vegetable oil to the skillet and swirl to coat.
3. Place a flour tortilla in the skillet and sprinkle with shredded Monterey Jack cheese, crumbled queso fresco, cilantro, green onions, pickled jalapenos, and black olives.
4. Fold the tortilla in half and press down with a spatula.
5. Cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown.
6. Repeat with the remaining tortillas and filling ingredients.
7. Cut the quesadillas into wedges and serve with sour cream, salsa, and Pico de Gallo.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- Skillet over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 28g
- Protein: 15g
- Fiber: 2g
Substitutions for ingredients:
- Any type of cheese can be used instead of Monterey Jack and queso fresco.
- Red onions can be used instead of white onions.
- Serrano peppers can be used instead of jalapenos.
Variations:
- Add cooked chicken, beef, or shrimp to the filling.
- Use corn tortillas instead of flour tortillas.
- Add sliced avocado to the Pico de Gallo.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the tortillas to prevent the filling from spilling out.
- Serve the quesadillas immediately after cooking for the best taste and texture.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quesadillas in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with the Pico de Gallo and other toppings arranged around them.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Margaritas
- Mexican beer
Suggested side dishes:
- Refried beans
- Spanish rice
- Guacamole
Troubleshooting advice:
- If the quesadillas are not browning evenly, adjust the heat of the skillet.
- If the filling is spilling out of the tortillas, use less filling or fold the tortillas more tightly.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
- Elephant ear quesadillas are a popular street food in Mexico, named for their large size and round shape.
Flavor profiles:
- Spicy, cheesy, tangy, and fresh.
Serving suggestions:
- Serve the quesadillas as a main course or as an appetizer.
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Region: Mexican